Thursday, July 22, 2010

Thai Chicken

I've been holding this post back, in the hopes of taking a picture of this tasty treat. Lo and behold, we ate it again for lunch today, and AGAIN it all disappeared long before any thoughts of the camera crossed my mind. You'll have to take my word on it -- it looks just as yummy as it sounds :)

The best thing about Thai Chicken is it is ridiculously, 8pm and haven't eaten yet, easy. 4 ingregients. Think you can handle that?

  • Chicken
  • Peanuts, unsalted (Aldi sells them with the red lid. Blue lids are salty)
  • Jalapano, diced. Start with 1, build up from there if you like the flavor. I used 3 today
  • Soy Sauce

I precook a whole chicken early in the week and portion it out, so all I have to do is thaw a package. 5 minute meal. My dear friend Amanda, who shared this recipe with me, uses raw boneless, skinless chicken. If so, chop it up into bite-sized pieces and saute it in a little oil first.

Once your chicken is cooked or thawed, throw in the diced jalapanos. Cook until bright green, only a minute or so. Throw in the peanuts. You may want to crush them a bit; I do sometimes and don't other times. Cook for a minute or so. Pour over enough soy sauce to make everything brown and wet looking. It'll only take a few tablespoons, but I never measure so I can't tell you for sure how much to use. Start with a little -- you can always add more, but you can't take any away!

We serve this layered into a bowl. The bottom layer is plain white rice. The middle layer is a veggie -- the best is the tiny frozen green beans, lightly steamed, from Aldi. I was out of those today so I used peas. I've also used steamed asparagus, chopped small. Scoop some chicken on the top, grab the chopsticks, and enjoy!

I love easy meals that taste like a million bucks :)


Sarah Jane said...

I love your recipe posts. This one sounds srumptious! I am going to have to try it, if I am brave enough to try to cook with a jalepeno! :)

Jenny P. said...

Sarah Jane, I'm glad you like them :) I love to cook!

Are you growing your own jalapanos this year? If not, I'll bring you a few on Saturday. I pulled 10 off the bushes yesterday alone -- far too many for myself, but not enough yet to can! I'd love to share :)